The original Oiji was a small restaurant in the East Village that served small plates, and was known for excellent Korean food. It was not cheap, but reasonable for the quality. A couple of years ago it moved to large and beautiful new quarters in the Flatiron district, serving an ambitious 5-course menu. We hadn’t heard about it, but one evening we were walking along 19th St. and spotted it (very unprepossessing from outside) and stopped to take a look at the menu. We were intriqued, but they didn’t have any tables available, so we filed it away for future reference and I did some research on it. Every review I read was a total rave so we reserved for dinner last night.
At $150 per person it is certainly up there in price, but compared to many of the top-tier restaurants it is a relative bargain. The first course is 3 small dishes, while the remaining 4 courses offer a choice of 3 dishes.
Everything we had was flawless, with interesting flavors and tremendous creativity. After the first course, we had the bossam, which was absolutely spectular. Next came lobster ramyun and octopus. Then sea bass and duck. For dessert we had bingsu and cheesecake.
Not only was the food wonderful, the service was the best we’ve had in years, the decor is gorgeous, and the wine selection tremendous, and though the wine list was full of expense-account level choices, there were a good number of fine ones in the $60 to $80 range, and the markup is lower than typical. We had a bottle of Domaine des Ardoisières, Mondeuse, Silice Rouge, Vin des Allobroges 2020 from the Savoie, at $75. It paired beautifully with all the courses.
I just can’t say enough good things about this restaurant. It is absolutely not to be missed.
This is the menu:
5 course Prix-Fixe Menu – $150 per person in the Main Dining Room
A la carte in the Bar & Lounge.
– 1st Course –
SPOTTED PRAWN · 도화새우
gochugaru vinaigrette, green apple pearl, yuja
BEEF TARTARE · 육회
celeriac, pickled radish, caviar
GYERAN-JJIM · 계란찜
pumpkin soup, truffle foam
– 2nd Course –
Choice of:
ARTICHOKE · 아티쵸크
kimchi tofu tartar sauce, pickled ramps
SCALLOP · 가리비 오이냉국
finger lime chojang, cucumber broth
BOSSAM (FOR 2) · 보쌈
pork belly, oysters on the half shell, mustard seed mignonette
– 3rd Course –
Choice of:
OIJI BOWL · 성게알 덮밥
sea urchin, spotted prawn, ikura, oiji, seaweed rice
*supplement MP
LOBSTER RAMYUN · 랍스터
chili, sesame, cucumber
OCTOPUS · 갈낙탕
somyeon, wagyu galbi broth, heart of palm
– 4th Course –
Choice of:
SEA BASS · 농어
scallop, manila clam, truffle seafood broth
DRY-AGED DUCK · 숙성오리
potato dumpling, spicy chorizo, kumquat
WAGYU · 와규
potato gratin, jicama
*supplement 15
– 5th course –
Choice of:
CHAPSSAL DONUTS · 찹쌀 도넛
gruyère, raclette, sweet rice, crème fraîche ice cream
BLACK SUGAR BINGSU · 흑설탕 빙수
black sugar syrup, boba, black tea cream
BASQUE CHEESECAKE · 치즈케이크
yuja, black cocoa meringue, black sesame ice cream
Robert Rems' Open House 